Asian Coleslaw
1/2 head Chinese (Napa) cabbage; or
green cabbage; shredded
1/2 small red cabbage; shredded
4 carrots; grated
3 green onions; chopped
1/2 cup chopped fresh cilantro or parsley
----DRESSING----
3 tablespoons lemon juice
3 tablespoons rice vinegar
3 tablespoons honey
1 tablespoons soy sauce
1/2 teaspoon hot chili paste; optional
2 cloves garlic; minced
1 teaspoon minced fresh ginger root
1 tablespoon sesame oil
Coleslaws made with all kinds of international ingredients are becoming very
common in up scale restaurants, but they are easy to make at home - inexpensive
and low in fat! This salad can be prepared in advance and keeps well in the
refrigerator for four days. If you prefer, you can use the cabbage and carrots
raw instead of wilting them in boiling water You can also use just one type of
cabbage. Place green and red cabbage and carrots In large bowl. Pour boiling
water over. Drain well. Rinse with cold water and drain well again. Toss green
onions and cilantro with cabbage. To make dressing, combine lemon juice, rice
vinegar, honey, soy sauce, chili paste, garlic, ginger and sesame oil. Toss
dressing with cabbage mixture. Taste and adjust seasonings if necessary
Country-style Coleslaw: Omit Chinese cabbage, red cabbage and cilantro. Shred 1
green cabbage and 1 carrot. Combine with dressing made of 1/2 cup rice vinegar,
2 tablespoons granulated sugar, 1 minced clove garlic, 5 chopped green onions
and salt to taste. Taste and adjust seasonings if necessary.
Contributor: Simply HeartSmart Cooking - Bonnie Stern
Yield: 6 to 8 servings
Source: rec.food.recipes
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